KURSUS INI MERANGKUMI FISIOLOGI LEPAS TUAI KOMODITI HORTIKULTUR DAN FAKTOR YANG MEMPENGARUHI KUALITI HASILAN. KAEDAH UNTUK MEMANJANGKAN JANGKA HAYAT KOMODITI LEPAS TUAI DIBERI PENEKANAN. DASAR BERKAITAN PENGELUARAN DAN KESELAMATAN HASIL MAKANAN TURUT DIB(THIS COURSE COVERS THE PHYSIOLOGY OF POST-HARVEST HORTICULTURAL COMMODITIES AND FACTORS INFLUENCING THE YIELD QUALITY. METHODS TO EXTEND POST-HARVEST SHELF LIFE ARE EMPHASISED. POLICIES ON FOOD PRODUCTION AND SAFETY ARE ALSO DISCUSSED)
- Teacher: NURATIKA TAMIMI BT SHEIKH MOHAMED .